This recipe should turn your head, chocolate rolled buns with a delicious hot chocolate sauce.
This is a very comforting recipe that I share with you, small, soft buns with a dark chocolate filling and accompanied by a creamy hot chocolate sauce.
These little chocolate rolled buns are ideal for breakfast or for an afternoon snack with the family, you can freeze them to always have a little sweetness at your disposal.
How to prepare chocolate rolls
Preparation of the chocolate filling
Preparation of the brioche dough
First of all, dilute the dry baker's yeast in the warm milk and let it rest for a few minutes.
Then place the dry ingredients, flour, salt, sugar and also the soft butter in the vat of your stand mixer.
And start mixing at medium speed, then incorporate the eggs and the milk containing the yeast.
Mix for about 5 to 8 minutes, until you obtain a homogeneous and slightly sticky brioche dough.
Then cover with a cloth and leave to grow for 2 hours, the dough will double in volume.
(You can also place the vat in your oven at 113°F/45°C to speed up the growing time, or let the dough grow overnight in the fridge).
After the first growth of the brioche dough, place it on a floured work surface and degas it with the palms of your hands.
Finally, roll out the dough on your floured work surface, in a large rectangle.
Spread the chocolate filling over the entire surface and sprinkle with chocolate chips.
Then roll the dough on itself to form a long pudding.
Finally, using a knife, cut the sausage into 12 equal parts.
Finish by placing your small chocolate rolled buns in a rectangular baking dish, making sure to space them well apart as they will grow and double in volume.
Cover with a tea towel and let your brioches grow again for about 1 hour.
Bake in the oven for about 20-25 cm, until they are golden brown.
Preparation of the chocolate sauce
In a saucepan over low heat, place the dark chocolate cut into pieces with the liquid cream.
Mix to obtain a liquid chocolate sauce.
Pour the sauce into a container and reheat your dark chocolate sauce in the microwave if necessary.
- 40 g flour
- 30 g sugar
- 2 egg
- 8 g baker's yeast
- 70 g beurre - softened
- 240 ml milk - lukewarm
- ½ tsp salt
- 70 g brown sugar
- 15 g unseewtened cocoa powder
- 60 g butter - melted
- chocolate chips
- 100 g dark chocolate
- 200 ml liquid cream
Preparation of the filling
- In a small bowl, mix together all the dry ingredients and add the melted butter and set aside.
Preparation of the brioche dough :
- Dissolve the yeast in the warm milk and let it rest for a few minutes.
- Pour the flour, salt, sugar and soft butter into the bowl of your food processor with the hook, then add the diluted yeast and the eggs.
- Mix for about 5 to 10 minutes, until the dough comes away from the sides.
- Cover with a tea towel and leave to rise for about 2 hours, the dough should double in volume.
- After the first leavening, place the dough on a floured work surface and de-gas it by folding it over itself several times.
Assembly and cooking:
- Line a large rectangular baking dish with parchment paper.
- On a baking sheet or a floured worktop, spread the dough into a large rectangle (about 5 mm thick).
- Spread the filling over the entire surface and sprinkle chocolate chips over the entire surface.
- Begin by gently and tightly folding the edges lengthwise and continue rolling the dough across the entire width into a long sausage roll.
- Using a knife, cut the sausage into 12 equal parts.
- Place your small pieces of rolled buns in your mould, avoiding sticking them together.
- Let them grow again for about 1 hour (they will double in volume and fill the empty spaces).
- Preheat your oven to 356°F/180°C and bake for about 20-25 minutes.